Tart with almond custard, chantilly, and plums

To prepare the tart with custard, chantilly, and plums: in a stand mixer, pour the dry ingredients 1 2, the salt, and the cold butter in pieces 3.

Mix with the paddle attachment until the mixture becomes crumbly, then add the egg 4 and mix slowly until the dough is smooth and homogeneous. Remove it from the mixer and briefly knead it with your hands 5 to form a square shape, then place the dough on parchment paper to wrap it 6.

Seal it well 7 and flatten it further with a rolling pin 8, then place it on a tray 9 and let it rest in the refrigerator for at least 30 minutes or for the duration of the custard preparation.

For the custard: in a saucepan, bring the milk, cream, and vanilla bean 10 to a near boil. Meanwhile, in a bowl, mix the egg yolks and sugar with a hand whisk 11, then add the starch 12. Stir again to obtain a homogeneous mixture.

Pour the milk (after removing the vanilla bean) into the egg yolk, sugar, and starch mixture 13, stir, and return to the heat 14, continuing to stir until the cream starts to simmer. Lower the heat and add the marzipan cut into small cubes 15. Stir to dissolve it. Pour the cream into a wide, shallow container, cover with plastic wrap, and place in the refrigerator until cooled. Once ready, transfer it to a piping bag without a nozzle.

Take the shortcrust dough 16, roll it out to a thickness of 1/8-3/16 inch on a lightly floured surface 17. Cut the base with a 9-inch ring 18.

Place the base on a baking sheet with parchment paper or a silicone mat, position the ring over the shortcrust base 19. Then add the edge of the shortcrust, cut from a strip of shortcrust dough 3/4 inch thick and 26 inches long 20. If you cannot move the strip easily, you can make two strips of 13 inches (or even shorter) and join them directly in the mold. Prick the bottom with a fork, then let it cool in the fridge for 30 minutes to maintain the shape better during baking. Bake the base in a preheated static oven at 350°F for about 25-30 minutes. Meanwhile, cut the plums into wedges, slice a few for decoration, and cut the rest into small cubes 21.

Once the base is ready and cooled 21, fill it with the custard, which is also cold and placed in the piping bag 23. Distribute the diced plums 24.

Cut the almonds into 4 lengthwise 25, then prepare the chantilly by whipping the fresh liquid cream with the seeds of half a vanilla bean 26 and powdered sugar 27. It should be semi-whipped.

Pour the cream into a piping bag with a 3/8 inch round nozzle and decorate the tart, creating a circular pattern from the edges towards the center 28. Finally, decorate with the plum slices 29, almonds, and a few fresh oregano leaves. Your tart with almond custard, chantilly, and plums is ready to be served 30!